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extruding pasta vs. rolling it

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I was hoping some folks can weight the differences between extruding pasta and rolling it out. I'm specifically talking about an attachment I forgot I had stored away for my Cuisinart that allows for crumbly pasta dough to go in the top, and it squeezes out pasta from a die.

The other, of course, is the classic steel roller type pasta machine, where you crank it.

Obviously there are certain types of pasta that are impossible to make with the roller, but what are the other pros and cons?

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  1. Did you ever find an answer to your question? I've been making pasta for years on a roller, and just got an extruder for my mixer. I'm having trouble adjusting. Any suggestions?